For best
results, mix with a wooden spoon, not with an electric mixer. It will overmix
and become tough.
2 cups white sugar
2 eggs
2 Tbsp. cooking oil
1 tsp. vanilla extract
4 cups all-purpose flour
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
2 cups buttermilk
1-2 cups chopped walnuts
Preheat the oven to 350°. Grease two 9x5
inch loaf pans or 16 mini loaf pans.
In a large bowl, stir together the
sugar, eggs, vegetable oil and vanilla until smooth using a wooden spoon.
Combine the flour, baking soda, salt and
cinnamon; stir into the sugar mixture alternately with the buttermilk just
until mixed. Stir in the walnuts.
Divide the batter evenly between pans. Bake for 55 minutes (for 2 loaves) or 25
minutes (for the mini loaves) in the preheated oven, until a toothpick inserted
into the crown comes out clean.
Allow the bread to cool for about 10
minutes before removing from the pans, and wrap in aluminum foil.
This recipe can be found here.
